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NOTE: For best results when beating egg whites, use a glass,
stainless steel, or copper mixing bowl. Do not use the Spatula
Attachment.
HOW TO WHIP CREAM
• Cream, Beaters and bowl must be thoroughly chilled.
• Start with the lowest speed (to minimize splatter); as the
cream begins to thicken, gradually increase to WHIP.
• Whipping time varies with fat content, age, and temperature
of cream.
NOTE: The Spatula Attachment is not recommended for use
when whipping cream as volume may be reduced.
9
1 cup heavy cream
1/2 cup confectioners’ sugar
1/4 cup sifted cocoa
Thoroughly chill heavy cream—at least overnight in the
refrigerator. Add all ingredients to a deep bowl. Whip on
high speed until mixture is thick and fluffy, stopping once to
scrape sides of container with a rubber spatula.
MAKES: Frosting for (2) 8 or 9 inch layers
CHOCOLATE WHIPPED
CREAM FROSTING
Recipes